Pan d’arancio: Easy GF Orange Cake

Baking gluten-free treats should be as fun as eating them. Enter Gluten Free Pan d’arancio, a recipe based loosely on the Sicilian whole orange cake. I first came across a similar cake in an artisan bakery where I was a pastry chef. The light, airy cake includes orange peel, so has a sophisticated, ever so slight, bitter edge.


  • 150 grams orange peel (from about one orange)
  • 4 eggs
  • 225 grams sugar
  • 225 grams almond meal (or almond flour)
  • 1 teaspoon baking powder
  • 28 grams orange juice
  • sliced almonds to sprinkle on batter
  • powdered sugar to sprinkle on baked muffins

Blend all ingredients in a food processor until almost smooth (Don’t pre-blend the orange peels)

Scoop batter into muffin papers (3/4 full) and sprinkle with sliced almonds

Bake at 350 for 20-30 minutes, or until muffins are firm and set

Sprinkle with powdered sugar


The texture of the blended batter

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